This is a print preview of "Broccoli Pasta Salad (Kt)" recipe.

Broccoli Pasta Salad (Kt) Recipe
by Global Cookbook

Broccoli Pasta Salad (Kt)
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  Servings: 12

Ingredients

  • 2 1/2 c. pasta shells small (about 8 ounces)
  • 6 c. boiling water
  • 1 tsp salt
  • 1 Tbsp. extra virgin olive oil
  • 4 c. minced broccoli
  • 8 slc bacon diced & cooked
  • 1 med red onion sliced
  • 1 1/2 c. fresh mushrooms sliced small
  • 1 c. golden brown raisins
  • 2/3 c. sunflower seeds toasted
  • 1/2 c. light mayonnaise (not salad dressing)
  • 1/4 c. orange juice freshly squeezed (about 1 medium)
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. white wine vinegar
  • 1 tsp grnd pepper

Directions

  1. Cook pasta in boiling water and salt in large uncovered pot or possibly Dutch oven for 8 to 10 min, stirring occasionally, till tender but hard. Drain. Rinse under cool water. Drain well. Turn into large bowl.
  2. Drizzle extra virgin olive oil over pasta. Toss to coast.
  3. Add in next 6 ingredients. Mix well.
  4. Dressing: Whisk all ingredients in small bowl.
  5. Makes about 1 c. dressing. Drizzle over pasta. Toss gently to coat. Makes 12 c..
  6. NOTES : I used 8 ounce whole wheat pasta, cooked without oil. I used frzn broccoli, blanched at the end of cooking the pasta. Instead of bacon I used 5 slices of canadian bacon. I cooked it then chopped it. Instead of an entire red onion I used about half of one, diced. I omitted the mushrooms. I reduced the sunflower seeds to 1/3 c.. Instead of fresh squeezed oj I used some orange-tangerine juice. If using fresh oj I'd zest the orange and include it in the dressing. I only used a healthy pinch of white pepper because mine seems unusually strong. I'd say this would serve 8 as a side dish. I used lowfat mayo (1 gram of fat per serving). If making ahead don't dress till ready to serve. Pasta absorbs dressing.